I made a Russian Imperial Stout from a Brewer's Best extract kit. It's been in the bottle for about seven weeks now and I'm told that this beer gets better with age. It's not too bad except that it tastes like burnt molasses. And it doesn't have much of a head and it seems fizzy on the tongue.

That's fine, I certainly can relate; you'll just be drinking it at less than it's best. (Well... it might not take more than 6 months or so to reach it's peak, but it isn't going to happen in a week or 2).

I don't make many big beer, but when I do make a beer that I expect to age, I make a couple other quick drinking beers right away. That way I have something to distract me while the other beer is aging properly.

Hmm, not really an Imperial Stout at 4%.
It probably just needs a few weeks for the roasted malt to mellow.

That looks like a good IPA. Probably on the sweet side with a pound of crystal malts, but it's good and bitter, so it should balance.
Word of warning: IBU's max out at about 110. If you make this as a 2.5 gallon boil, diluted to 5 gallons, it will only be about 55 IBU in the end. If that's the case, I'd probably halve the caravienne and caramunich, but that's me.

That is what I was writing when my computer decide to flush itself.
What are you calculations? I know there are other forms to determine ABV but I use this one.
Example:
OG=1050 - TG=1012 = 38 divide by 7.5 = 5.06% ABV.

You know I made a tagy IPA once and it came out rather smooth. I was not thinking of the diluting of the IBU's after the boil. I hate it when the answer is hiding in plain sight. Thanks "Slothrob" for setting me strait.

I did the same kit earlier this year and it tasted a little funky to me as well. It did get better as time went on, but I only let it sit for about three months...I have roommates so beer is hard to hide for very long. I can't remember what the ABV was on my batch, but I didn't really need a calculator to determine it was strong. I could tell by just drinking it.